Best Rhubarb Sorbet With Vanilla Rhubarb Compote Recipes

RHUBARB SORBET

Rhubarb Sorbet image

Blend your own Rhubarb sorbet. It has the slight astringency of rhubarb and a delicate pink hue. A little Meyer lemon juice seems to bring it all together.

Provided by David Tanis

Categories ice creams and sorbets, dessert

Time 30m

Yield About 1 quart

Number Of Ingredients 4

Ingredients

1 pound rhubarb, chopped
1 cup sugar
1/4 teaspoon salt
3 tablespoons Meyer lemon juice (or 2 tablespoons regular lemon juice)

Steps:

Put rhubarb, sugar, salt and lemon juice in a nonreactive skillet. Add 1 cup water and simmer over medium heat for 8 to 10 minutes, until softened.
Purée rhubarb mixture in a blender until smooth, about 2 minutes, then cool. (You may prepare rhubarb purée 1 to 2 days ahead.)
Use an ice cream machine to freeze rhubarb purée, then transfer to an airtight container and store in freezer compartment of refrigerator until sorbet is firm, about 1 hour. Remove and hold at room temperature for 10 minutes before serving.

Nutrition Facts : @context http, Calories 146, UnsaturatedFat 0 grams, Carbohydrate 37 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 100 milligrams, Sugar 34 grams

RHUBARB VANILLA COMPOTE

Rhubarb Vanilla Compote image

A quick and easy 15 minute dessert that can be rolled in crepes or used as a topping for ice cream. I served in homemade crepes and sprinkled with powdered sugar. From Eating Well magazine 6/2008

Provided by DDW7976

Categories Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 cups rhubarb, diced
1/2 cup sugar
1/4 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

Combine rhubarb, sugar and cinnamon in a medium saucepan.
Bring to a simmer over medium high heat then reduce heat to a gentle simmer and cook until the rhubarb begins to soften.
Remove from heat and stir in vanilla.
Serve warm or cold.

RHUBARB SORBET WITH GINGERED ORANGE COMPOTE

Rhubarb Sorbet with Gingered Orange Compote image

Orange juice and pomegranate juice enhance the light sorbet. The compote would also be good over store-bought strawberry sorbet or ice cream.

Yield Serves 6

Number Of Ingredients 13

Ingredients

1 1/2 cups sugar
1 1/2 cups water
8 cups 1/2-inch-thick slices trimmed rhubarb (3 pounds untrimmed)
1/2 cup orange juice
1/2 cup pomegranate juice*
2 1/2 tablespoons Grand Marnier or other orange liqueur
1/8 teaspoon salt
6 large navel oranges
2/3 cup orange juice
1/2 cup sugar
1/2 cup thinly sliced peeled fresh ginger (about 2 1/2 ounces)
1 cinnamon stick
Available at Middle Eastern and natural food stores.

Steps:

Bring sugar and water to boil in heavy medium saucepan, stirring until sugar dissolves. Cool syrup.
Stir rhubarb, orange juice and 3/4 cup syrup in large saucepan over medium heat until rhubarb falls apart and mixture thickens slightly, about 15 minutes. Purée in processor. Press through strainer into large bowl, leaving any fibers behind. Mix pomegranate juice, liqueur, salt and 3/4 cup sugar into purée. (Reserve remaining syrup for another use.) Chill until cold.
Process rhubarb mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, at least 4 hours. (Can be made 2 days ahead.)
Cut peel and white pith from oranges. Working over medium bowl and using small sharp knife, cut between membranes to release segments.
Mix 2/3 cup orange juice, sugar, ginger and cinnamon in small saucepan over medium heat. Simmer 3 minutes to blend flavors. Cover; cool 5 minutes. Strain syrup into medium bowl. Drain orange segments; add to syrup and cool completely.
Spoon compote into shallow bowls or wine glasses. Top with sorbet.